A Taste of Britain

A TASTE OF BRITAIN

British cooking has always relied for its success on the excellence of its raw materials and over the centuries each region has produced its own time honored dishes. Over the years, I have been teased about the bland British dishes, and must confess that today, there are so many internationally trained chefs in the country that no one can say it is true any more. The first thing I order when I go home is fish and chips. Try it in Fortnum and Mason ground floor restaurant in London before you go to the theatre. A smashing dinner and everything on the menu is reasonably priced.

Each region of the country has its own specialties. Visitors to Cumbria should look out for Harwick mutton pies, roast venison, Cumberland looped sausage and Cumberland sauce, Kendal Mint Cake devised to give energy to climbers and taken up Everest by Sir John Hunt and Sherpa Tenzing. Cumberland Rum Nicky is pastry filled with dates, ginger and rum, also a favorite.

Northumbria produces superb oak smoked kippers from Craster, Singin Hinnies, the

Griddle scones that “sing” as they cook, Flittin Dumplings made for families moving house, Pan Haggerty, a mixture of cheese, onion and potato fried in dripping, Lindisfarne Mead, the traditional drink of the Saxons and Vikings made from fermented honey and drunk for a lunar month after a wedding, hence the word “honeymoon”.

In the North West hearty appetites enjoy black pudding (no way, ugh, made from lamb’s blood) Lancashire Hot Pot which I make regularly, tripe and onions, Eccless Cakes (made with raisins and as a little girl I would call them fly cemeteries ) Lancashire white cheese and Wet Nelly, a pudding made from breadcrumbs, spices and suet.

Yorkshire claims to produce the best cooks in the country. Using beef from the Dales, lamb and game from the Moors, freshwater fish from the many rivers and excellent seafood, delicious dishes result. Apple pie with crumbly Wensleydale cheese, Yorkshire Parkin, Pontefract liquorice, Harrogate toffee and Doncaster butterscotch all please the sweet toothed. Barnsley Chop, cut lengthwise across the saddle of lamb is a specialty and Yorkshire pudding roasted under a joint of beef has won national favor.

Look for Hereford beef, Wye salmon, Double Gloucester cheese, fruit from the Vale of Eversham, White Ladies pudding, made from bread and butter with coconut and vanilla, Worcester sauce and the stuffed hearts called Love in Disguise when in the heart of England.

In the Midland Shires, try Melton Mowbray pork pies, Bakewell Pudding, the biscuits called Bosworth Jumbles whose recipe is said to have been dropped by Richard III’s cook at the Battle of Bosworth, Red Leicester, Sage Derby, and Stilton Cheeses.

East Angelia is marvelous eating country. Norfolk turkey and duckling, pheasant and partridge, wild duck, Colchester oysters, Cromer crabs, Yarmouth bloaters, Lowestoft herrings, soft fruits and asparagus are abundant in season. Dumplings either sinkers or floaters are popular together with Suffolk ham, Colman’s mustard and the burnt cream delight called Trinity Pudding.

The West Coast produces a rich variety, lobster and crab, clotted cream, Helford river oysters, moorland lamb, Devon beef, Cornish mackerel, Cornish Pasties, Bath buns, Bath Oliver biscuits, Lardy Cakes, Sally Lunn buns filled with whipped cream, Star Gazey Pie with pilchards, Cheddar cheese and cider.

Aberdeen Angus beef, venison, salmon from the Tay and Tweed rivers, grouse, woodcock, Loch Fyne kippers, Arbroath smokies and all the traditional fare for which Scotland is famous like the shortbreads, oatcakes etc. Let your mouth water at the prospect of Cock-a-leekie soup, Scotch broth, Finnan Haddock, Tweed Kettle (fresh salmon poached with white wine and shallots or chives) the top mutton pies called Tuppenny Struggles, Rumbledethumps (cabbage and potatoes, chives and butter covered in Dunlop cheese and browned until the cheese bubbles) salted porridge, the chicken casserole they call Stoved Howtowdie wi’ Drappit Egges and Althole Brose (a dessert combing whisky, oatmeal,heather honey, cream and eggs.

Piece de resistance for all true Scots described by Robert Burns as “Great Chieftain o’the pudding race” and served at all great Scottish feasts is the Haggis. Boiled and dished up with Chappit Tatties (potatoes) and Based Neeps (mashed carrots and turnips) always accompanied by a generous dram of neat whisky.

Sweet Welsh lamb, brown trout, sea trout and salmon, thick cut bacon, dark runny honey, Caerphilly cheese, leeks and laverbreads, made from seaweed, all are the cornerstones of Welsh cooking. I love Cawl Mamgu, or Granny’s broth made with the best end of lamb, leeks, carrots, potatoes and swedes.

Britain certainly offers scope for infinite eating pleasure. When doing an FIT for your clients, give them the appropriate eating suggestions for the region they are going to.

You will look like a food and wine expert. Forget the wine…..I just drink tea.

Maureen Jones

All Horizons Travel

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